听力与言语-语言病理学

行为科学

医学伦理学

你正在浏览FOOD CHEMISTRY期刊下所有文献
  • Mucilages of cacti from Brazilian biodiversity: Extraction, physicochemical and technological properties.

    abstract::Brazilian cacti have the high potential to be used as a source of mucilages with different technological functions that can be widely explored. The physicochemical, structural and technological properties of mucilages extracted from seven cladodes of cacti native from the semi-arid region of the Brazil were investigat...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128892

    authors: de Andrade Vieira É,Alves Alcântara M,Albuquerque Dos Santos N,Duarte Gondim A,Iacomini M,Mellinger C,Tribuzy de Magalhães Cordeiro AM

    更新日期:2021-06-01 00:00:00

  • Effects of antioxidant and elemental sulfur additions at crushing on aroma profiles of Pinot Gris, Chardonnay and Sauvignon Blanc wines.

    abstract::The antioxidants sulfur dioxide (50 ppm) and ascorbic acid (100 ppm) were added to grapes soon after harvest at crushing. The chemical composition and sensory profile of Sauvignon Blanc, Pinot Gris and Chardonnay wines were examined, made from grapes collected at three different sites for each variety. With good antio...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128914

    authors: Lyu X,Dias Araujo L,Quek SY,Kilmartin PA

    更新日期:2021-06-01 00:00:00

  • Impact of a double post-fermentative maceration with ripe and overripe seeds on the phenolic composition and color stability of Syrah red wines from warm climate.

    abstract::The post-fermentative double addition of Pedro Ximénez cv seeds obtained from natural matured grapes (ripe seeds, RS) and postharvest sun-dried grapes (overripe seeds, OS) were studied as sustainable enological alternatives to conventional vinification (CW) to improve the stability of Syrah wines produced in a warm cl...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128919

    authors: Gordillo B,Rivero FJ,Jara-Palacios MJ,González-Miret ML,Heredia FJ

    更新日期:2021-06-01 00:00:00

  • Casein-maltodextrin Maillard conjugates encapsulation enhances the antioxidative potential of proanthocyanidins: An in vitro and in vivo evaluation.

    abstract::Practical application of proanthocyanidins (PAs) as antioxidants is limited because of their hard-to-maintained activities during the processes and storage and in severe gastrointestinal environments. To overcome this challenge, we have developed an easy and green method to encapsulate PAs based on casein-maltodextrin...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128952

    authors: Sun X,Wu X,Chen X,Guo R,Kou Y,Li X,Sheng Y,Wu Y

    更新日期:2021-06-01 00:00:00

  • Assessment of arsenic distribution, bioaccessibility and speciation in rice utilizing continuous extraction and in vitro digestion.

    abstract::Rice, a staple food for half the world's population, easily accumulates arsenic (As). Research on As distribution in rice protein and starch and its relationship with rice As bioaccessibility remains limited. This study investigated As distribution, chemical composition, As bioaccessibility and speciation in rice by c...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128969

    authors: Wang P,Yin N,Cai X,Du H,Fu Y,Geng Z,Sultana S,Sun G,Cui Y

    更新日期:2021-06-01 00:00:00

  • Aroma release during wine consumption: Factors and analytical approaches.

    abstract::During wine consumption, aroma compounds are released from the wine matrix and are transported to the olfactory receptor in vivo, leading to retronasal perception which can affect consumer acceptance. During this process, in addition to the influence of the wine matrix compositions, some physiological factors can sign...

    journal_title:Food chemistry

    pub_type: 杂志文章,评审

    doi:10.1016/j.foodchem.2020.128957

    authors: Lyu J,Chen S,Nie Y,Xu Y,Tang K

    更新日期:2021-06-01 00:00:00

  • The effects of blanching on composition and modification of proteins in navy beans (Phaseolus vulgaris).

    abstract::Blanching is an important process in the preparation of navy beans (Phaseolus vulgaris L.) for canning. We here explore the effect of blanching which can profoundly affect protein composition and introduce protein-primary-level modifications. Amino acid analysis showed significantly decreased protein abundance (58.5%)...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128950

    authors: Deb-Choudhury S,Cooney J,Brewster D,Clerens S,Knowles SO,Farouk MM,Grosvenor A,Dyer JM

    更新日期:2021-06-01 00:00:00

  • Impact of lactic acid fermentation on sensory and chemical quality of dairy analogues prepared from lupine (Lupinus angustifolius L.) seeds.

    abstract::Lupine (Lupinus sp.) is a valuable source of plant proteins. There is little knowledge on the impact of food processing on composition and sensory properties of lupine products. In this research, we investigated the impact of fermentation with five starters of lactic acid bacteria on the sensory quality and flavor-act...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128852

    authors: Laaksonen O,Kahala M,Marsol-Vall A,Blasco L,Järvenpää E,Rosenvald S,Virtanen M,Tarvainen M,Yang B

    更新日期:2021-06-01 00:00:00

  • Effect of long-term storage conditions on wheat flour and bread baking properties.

    abstract::This paper presents a study on the effect of storage conditions on wheat flour quality for 30 months. Such study may be of interest for research projects conducted over long periods. Wheat flours were stored in two types of packaging (permeable paper bags and watertight containers) and at two temperatures (ambient tem...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128902

    authors: Lancelot E,Fontaine J,Grua-Priol J,Le-Bail A

    更新日期:2021-06-01 00:00:00

  • Hibiscus cannabinus L. (kenaf) studies: Nutritional composition, phytochemistry, pharmacology, and potential applications.

    abstract::The electronic database was searched up to July 2020, using keywords, kenaf and roselle, chemical constituents of kenaf and roselle, therapeutic uses of kenaf and roselle. Journals, books and conference proceedings were also searched. Investigations of pharmacological activities of kenaf revealed that this edible plan...

    journal_title:Food chemistry

    pub_type: 杂志文章,评审

    doi:10.1016/j.foodchem.2020.128582

    authors: Sim YY,Nyam KL

    更新日期:2021-05-15 00:00:00

  • Evaluating the effect of cooking and gastrointestinal digestion in modulating the bio-accessibility of different bioactive compounds of eggs.

    abstract::Eggs' nutritional value has been enhanced by enriching hen's diet with bioactive compounds, but factors influencing bio-accessibility are unspecified. This study investigated the effect of hen breed, diet enrichment, and cooking methods in modulating the egg compounds' bio-accessibility after gastrointestinal (GI) dig...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128623

    authors: Nolasco E,Yang J,Ciftci O,Vu DC,Alvarez S,Purdum S,Majumder K

    更新日期:2021-05-15 00:00:00

  • Monodisperse microsphere-based immobilized metal affinity chromatography approach for preparing Antarctic krill phospholipids followed by HILIC-MS analysis.

    abstract::Phospholipids enriched krill is a functional food beneficial in cardiovascular diseases. Herein, monodisperse microsphere-based immobilized metal affinity chromatographic material (MM-IMAC) was synthesized with Ti4+ incorporated to enrich phospholipids from krill by coordination with phosphate group. The extract was p...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128585

    authors: Shen Q,Wu H,Wang H,Zhao Q,Xue J,Ma J,Wang H

    更新日期:2021-05-15 00:00:00

  • Action of phytosterols on thermally induced trans fatty acids in peanut oil.

    abstract::The effects of six phytosterols on thermally induced trans fatty acids (TFAs) in peanut oil were investigated. Peanut oil, triolein, trilinolein and trilinolenin heated at 180 °C for 12 and 24 h with or without phytosterols were analyzed by GC-FID. The atomic net charge distribution, frontier molecular orbital energy ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128637

    authors: Guo Q,Li T,Qu Y,Wang X,Liu L,Liu H,Wang Q

    更新日期:2021-05-15 00:00:00

  • Evaluation of craft beers through the direct determination of amino acids by capillary electrophoresis and principal component analysis.

    abstract::The composition of beer wort in terms of amino acid (AA) content affects the final product quality, once it is related to the vitality of yeast during the initial exponential growth phase and throughout fermentation. The objective of this work was the use of a capillary zone electrophoresis method with UV-vis detectio...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128572

    authors: Aredes RS,Peixoto FC,Sphaier LA,Marques FFC

    更新日期:2021-05-15 00:00:00

  • Ultrasound-assisted modification of rutin to nanocrystals and its application in barley starch pyrodextrinization.

    abstract::Ultrasound technology offers low cost and efficiency in nanodrug production and therefore was selected to investigate the formation of rutin nanocrystals, and its incorporation in barley starch pyrodextrin. Ultrasonication of rutin (600 W in water, citric acid and NaCl media) was carried out prior to rutin-barley star...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128626

    authors: Ekaette I,Saldaña MDA

    更新日期:2021-05-15 00:00:00

  • Simultaneous determination of 49 amino acids, B vitamins, flavonoids, and phenolic acids in commonly consumed vegetables by ultra-performance liquid chromatography-tandem mass spectrometry.

    abstract::A sensitive and reliable method was developed and validated for the simultaneous determination of 49 amino acids, B vitamins, flavonoids, and phenolic acids based on a rapid metabolomic extraction procedure combined with ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) in a single chromato...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128712

    authors: Zhao L,Zhao X,Xu Y,Liu X,Zhang J,He Z

    更新日期:2021-05-15 00:00:00

  • Oxidative stability, proteolysis, and in vitro digestibility of fresh and long-term frozen stored in-bag dry-aged lean beef.

    abstract::Effect of air velocities, stepwise in-bag ageing and ageing time on the oxidative stability, proteolysis and digestibility of fresh and long-term frozen-stored dry-aged lean beef were studied. Increased air velocities and stepwise ageing regime had no effect (P > 0.05) on dry-aged beef lipid and protein oxidative stab...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128601

    authors: Zhang R,Yoo MJY,Farouk MM

    更新日期:2021-05-15 00:00:00

  • SERS based sensor for mycotoxins detection: Challenges and improvements.

    abstract::Surface-enhanced Raman spectroscopy (SERS) has become a growing ultrasensitive analytical technique to quantify toxic molecules in foodstuffs. Monitoring the levels of chemical contaminants not only ensures food security but also offers a guideline on the production, processing, and risk analysis of consumer's health ...

    journal_title:Food chemistry

    pub_type: 杂志文章,评审

    doi:10.1016/j.foodchem.2020.128652

    authors: Hassan MM,Zareef M,Xu Y,Li H,Chen Q

    更新日期:2021-05-15 00:00:00

  • Micronization increases the bioaccessibility of polyphenols from granulometrically separated olive pomace fractions.

    abstract::The effect of micronization of granulometrically fractionated olive pomace (OP) on the bioaccessibility of polyphenols and the antioxidant capacity was investigated during sequential in vitro static digestion. Crude OP was fractionated in a 2-mm sieve (F1: > 2 mm; F2: < 2 mm) and then micronized (300 r min-1, 5 h) gen...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128689

    authors: Sefrin Speroni C,Rigo Guerra D,Beutinger Bender AB,Stiebe J,Ballus CA,Picolli da Silva L,Lozano-Sánchez J,Emanuelli T

    更新日期:2021-05-15 00:00:00

  • Mapping and IgE-binding capacity analysis of heat/digested stable epitopes of mud crab allergens.

    abstract::Mud crab (Scylla paramamosain) is widely consumed after thermal processing. It is necessary to comprehensively evaluate of the allergenic potential and epitopes of allergens in high temperature-pressure (HTP) treated S. paramamosain. Tropomyosin and arginine kinase presented higher prevalence (30.77% and 42.13%) than ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128735

    authors: Liu M,Huan F,Li M,Han T,Xia F,Yang Y,Liu Q,Chen G,Cao M,Liu G

    更新日期:2021-05-15 00:00:00

  • Effect of sodium chloride on the thermodynamic, rheological, and microstructural properties of field pea protein isolate/chitosan complex coacervates.

    abstract::The effect of increasing sodium chloride concentration (cNaCl, 0-0.4 M) on the formation and rheological and microstructural properties of field pea protein isolate (FPPI)/chitosan (Ch) complex coacervates was investigated. The maximum turbidity and zeta potential of FPPI/Ch mixtures consistently decreased with the in...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128569

    authors: Zhang Q,Jeganathan B,Dong H,Chen L,Vasanthan T

    更新日期:2021-05-15 00:00:00

  • Rhizomucor miehei lipase-catalysed synthesis of cocoa butter equivalent from palm mid-fraction and stearic acid: Characteristics and feasibility as cocoa butter alternative.

    abstract::In this study, cocoa butter equivalents (CBEs) were prepared through enzymatic interesterification of palm mid-fraction (PMF) with stearic acid (SA). The reaction process parameters were experimented and the performance of the product was analysed. PMF and stearic acid (at a mass ratio of 1:2) were catalysed by 80 g k...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128407

    authors: Huang Z,Guo Z,Xie D,Cao Z,Chen L,Wang H,Jiang L,Shen Q

    更新日期:2021-05-01 00:00:00

  • Aliphatic organic acids as promising authenticity markers of bracatinga honeydew honey.

    abstract::This study aimed to differentiate bracatinga (Mimosa scabrella Bentham) honeydew honey (BHH) from blossom honeys and BHH intentionally adulterated, all of them from three harvests, associating data of aliphatic organic acids (AOA) determined by capillary electrophoresis and chemometric analyses. The profile and concen...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128449

    authors: Seraglio SKT,Bergamo G,Brugnerotto P,Gonzaga LV,Fett R,Costa ACO

    更新日期:2021-05-01 00:00:00

  • Antioxidant interaction of α-tocopherol, γ-oryzanol and phytosterol in rice bran oil.

    abstract::In this study, purified rice bran oil (RBO) was used as a lipid matrix model to study the individual and binary antioxidant capacity of the minor constituents (α-tocopherol, γ-oryzanol and phytosterol) added at different concentrations and ratios. The results revealed that concentration influenced on the oxidation sta...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128431

    authors: Liu R,Xu Y,Chang M,Tang L,Lu M,Liu R,Jin Q,Wang X

    更新日期:2021-05-01 00:00:00

  • Optimization of gluten-free sponge cake fortified with whey protein concentrate using mixture design methodology.

    abstract::This study aimed to optimize mixtures of whey protein concentrate (WPC) and two flours of rice and maize flours for the production of gluten-free sponge cakes. This was obtained by using mixture design methodology. WPC incorporation had positive effects on specific volume and baking loss of cakes, whilst, their incorp...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128457

    authors: Ammar I,Gharsallah H,Ben Brahim A,Attia H,Ayadi MA,Hadrich B,Felfoul I

    更新日期:2021-05-01 00:00:00

  • A turn-on red-emitting fluorescent probe for determination of copper(II) ions in food samples and living zebrafish.

    abstract::Herein, we developed a turn-on red-emitting fluorescent probe for the sensitive and selective detection of copper ions (Cu2+) in food samples and living zebrafish. The probe employs a hemicyanine scaffold as the fluorophore and a 2-pyridinecarbonyl group as the recognition receptor and quenching moiety. The 2-pyridine...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128513

    authors: Zhou Z,Tang H,Chen S,Huang Y,Zhu X,Li H,Zhang Y,Yao S

    更新日期:2021-05-01 00:00:00

  • Enzymatic acylation of cyanidin-3-glucoside with fatty acid methyl esters improves stability and antioxidant activity.

    abstract::Cyanidin-3-glucoside is a major anthocyanin in legumes, black rice, and purple potato, and has anti-inflammatory and antioxidant properties. In the present study, the effect of acylation on cyanidin-3-glucoside lipophilicity, stability, and antioxidant capacity was investigated. Cyanidin-3-glucoside was enzymatically ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128482

    authors: Zhang P,Liu S,Zhao Z,You L,Harrison MD,Zhang Z

    更新日期:2021-05-01 00:00:00

  • Model-free and model-based analysis of thermo-oxidative response of wolfberries: A new developed mechanistic scheme.

    abstract::Thermally accelerated oxidative degradation of wolfberry pulp was kinetically monitored using model-free and model-based approaches. Kinetic calculations were performed based on simultaneous thermal analysis measurements in an air at four different heating rates. From kinetic analysis, new developed mechanistic scheme...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128530

    authors: Janković B,Manić N

    更新日期:2021-05-01 00:00:00

  • Highly branched corn starch: Preparation, encapsulation, and release of ascorbic acid.

    abstract::The aim of this study was to prepare a supporting carrier, namely highly branched corn starch (HBCS), and to investigate its encapsulation property with ascorbic acid (AA). High amylose corn starch was converted into HBCS via dual enzymatic modification by successively using α-amylase and glycogen branching enzyme. Th...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128485

    authors: Gu Z,Chen B,Tian Y

    更新日期:2021-05-01 00:00:00

  • Potential ability of different types of cyclodextrins to modulate the interaction between bovine serum albumin and 1-hydroxypyrene.

    abstract::Hydroxylated polycyclic aromatic hydrocarbons (OH-PAHs) can bind with functional biomacromolecules and thus cause toxic effects in vivo. Four types of cyclodextrins (CDs) were selected to explore their potential ability to regulate the bindings between 1-hydroxypyrene (1-OHPyr) and bovine serum albumin (BSA) using mul...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128516

    authors: Zhang J,Zhu Y,Zhang Y

    更新日期:2021-05-01 00:00:00

  • Fundamental study on changes in the FODMAP profile of cereals, pseudo-cereals, and pulses during the malting process.

    abstract::Whole grains and pulses are rich in nutrients but often avoided by individuals with gastrointestinal disorders, due to high levels of fermentable oligo-, di-, monosaccharides and polyols (FODMAPs). This study investigated the impact of malting as delivery-system for endogenous enzymes. Malts from barley and wheat (nat...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128549

    authors: Ispiryan L,Kuktaite R,Zannini E,Arendt EK

    更新日期:2021-05-01 00:00:00

  • Assessing the feasibility of sugarcane bagasse as an alternative solid support for chlorpyrifos determination in tomato.

    abstract::The feasibility of sugarcane bagasse to be employed as an alternative solid support for clean-up is presented during the development and validation of an analytical method to determine chlorpyrifos (O,O-diethyl O-3,5,6-trichloro-2-pyridyl phosphorothioate) (CP) in tomato by HPLC-DAD. The efficiency of the method consi...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128520

    authors: Silva SASD,Lourencetti C

    更新日期:2021-05-01 00:00:00

  • Morphology-maintaining synthesis of copper hydroxy phosphate@metal-organic framework composite for extraction and determination of trace mercury in rice.

    abstract::A novel copper hydroxy phosphate@MOF composite DMP-Cu decorated by 2, 5-dimercapto-1, 3, 4-thiadiazol was facilely prepared and characterized. A dispersive SPE strategy using DMP-Cu as adsorbent combined with atomic fluorescence spectroscopy was developed for the selective capture of trace total mercury in rice sample...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128508

    authors: Song C,Zhang Y,Li X,Ouyang G,Cui J,Zhang L,Yu A,Zhang S,Cui Y

    更新日期:2021-05-01 00:00:00

  • A non-mercury electrode for the voltammetric determination of butralin in foods.

    abstract::A modified electrode was developed with Co-Ag bimetallic nanoparticles stabilized in poly(vinylpyrrolidone) for butralin monitoring. This is the first non-mercury electrode proposed for the quantification of butralin. The bimetallic nanoparticles were characterized by spectroscopic and microscopic techniques, which sh...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128419

    authors: Gerent GG,Santana ER,Martins EC,Spinelli A

    更新日期:2021-05-01 00:00:00

  • Chemical modifications and their effects on gluten protein: An extensive review.

    abstract::Gluten protein as one of the plant resources is susceptible to genetic, physical, chemical, enzymatic and engineering modifications. Chemical modifications have myriad advantages over other treatments, including short reaction times, low cost, no requirement for specialized equipment, and highly clear modification eff...

    journal_title:Food chemistry

    pub_type: 杂志文章,评审

    doi:10.1016/j.foodchem.2020.128398

    authors: Abedi E,Pourmohammadi K

    更新日期:2021-05-01 00:00:00

  • Role of drying techniques on physical, rehydration, flavor, bioactive compounds and antioxidant characteristics of garlic.

    abstract::Various drying techniques play an important role in foodstuff preservation. However, the role of different drying techniques on garlic quality is limited. The purpose of this study was to investigate the effect of vacuum freeze-drying (VFD), hot air drying (HAD), infrared hot air drying (IRHAD), relative humidity dryi...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128404

    authors: Feng Y,Xu B,ElGasim A Yagoub A,Ma H,Sun Y,Xu X,Yu X,Zhou C

    更新日期:2021-05-01 00:00:00

  • Evaluation of solvent and temperature effect on green accelerated solvent extraction (ASE) and UHPLC quantification of phenolics in fresh olive fruit (Olea europaea).

    abstract::A green ASE (accelerated solvent extraction) with a shorter UHPLC (ultra-high performance liquid chromatography) method was developed for simultaneous determination of phenolics. High extract yield (130 mg/g) was observed for water at 100 °C in a short time of 19.5 min using 33.5 mL solvent whereas, UHPLC showed more ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128248

    authors: Ahmad R,Ahmad N,Aljamea A,Abuthayn S,Aqeel M

    更新日期:2021-04-16 00:00:00

  • Oxygen consumption rate of lees during sparkling wine (Cava) aging; influence of the aging time.

    abstract::Sparkling wines elaborated with a traditional method need to age in the bottle in contact with wine lees because yeast autolysis enriches the wines in colloids and improves their effervescence, foam and aromatic complexity. It is generally considered that lees protect the wine against oxidation because they consume sm...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128238

    authors: Pons-Mercadé P,Giménez P,Gombau J,Vilomara G,Conde M,Cantos A,Rozès N,Canals JM,Zamora F

    更新日期:2021-04-16 00:00:00

  • Olive oil varieties and ripening stages containing the antioxidants hydroxytyrosol and derivatives in compliance with EFSA health claim.

    abstract::Virgin olive oils (VOO) and extra virgin olive oils (EVOO) contain a specific fraction of polyphenols (hydroxytyrosol and its derivatives) that produce beneficial physiological effects. The European Food Safety Authority (EFSA) authorised a health claim for olive oil (OO) containing at least 250 mg/Kg of those polyphe...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128291

    authors: López-Huertas E,Lozano-Sánchez J,Segura-Carretero A

    更新日期:2021-04-16 00:00:00

  • The occurrence and stability of Maillard reaction products in various traditional Chinese sauces.

    abstract::Traditional Chinese sauces, especially soy sauce, vinegar, and oyster sauce, provide foods with special color, flavor, and taste. However, during their manufacturing process, Maillard reaction products (MRPs) might be formed and cause adverse effects on human health. This study detected the levels of some typical MRPs...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128319

    authors: Liu D,He Y,Xiao J,Zhou Q,Wang M

    更新日期:2021-04-16 00:00:00

1722 条记录 1/44 页 « 12345678...4344 »